Use my simple and easy recipe to make the best melt-in-mouth paneer pakora. I’ve also included a variation of chutney stuffed paneer pakora. Pakora is nothing but a type of fritter in India and Pakistan. I love pakoras of all kinds because they make such a unique side dish or an appetizer. Here are my other pakora recipes – aloo pakora, cauliflower pakora, onion pakora, chicken pakora, and eggplant pakora. Pakodas are typically prepared in one of two ways. Either chopped/ shredded ingredients are mixed with the batter before spoonfuls are lowered into the oil, or pieces of the chosen ingredient are dipped in the batter and fried. For this paneer pakora, we do the later.
Watch How to Make Easy Paneer Pakora
Why You Will Love Paneer Pakora?
Pakoras are ideal evening tea snacks. In India, pakoras such as aloo pakora, palak pakora, aloo pakora, pyaaz pakora, and mixed vegetable pakora are popular. Trust me, you can convert anything into a pakora! Because of its delicious flavors, paneer Pakoda is one of the most popular variants. This simple pakora recipe calls for paneer, gram flour (besan), and other simple spices. Serve these pakoras hot with your favorite chutney or ketchup. Whether it’s monsoon, winter, or summer, we can’t get enough of this amazing snack. They are appropriate for any occasion and are popular with people of all ages. When we were kids, we loved paneer and aloo pakora the most!
Ingredients
Paneer: This recipe uses firm Indian cottage cheese. This cheese does not melt when cooked and can be cut into pieces easily.
Gram flour (Besan): Besan is high in protein, fiber, and gluten-free. It can be found at the Indian grocery store. Grinding dried chana dal (Bengal gram) or split brown chickpeas (Kala chana) yields besan.
Note: gram flour is made from split chickpeas (chana dal) and more fine than chickpea flour, which is made from garbanzo beans.
Spices: Spices add depth and flavor to the batter. Simple spices like turmeric powder, Kashmiri red chili powder, carom seeds (ajwain), asafoetida (hing), and salt are used in this recipe.
Vegetable oil: any vegetable oil of your choice can be used for frying
What Kind Of Paneer To Use?
Paneer is an Indian cottage cheese made by curdling milk in the presence of an acid – lemon juice or vinegar. It is a fresh cheese with a mild, milky flavor. It is neither salted nor aged like other cheeses. You can use either store-bought (Nanak, Amul, Haldiram, Verka, etc.), easily available in the dairy section at the Indian grocery store. My favorite store-bought paneer brand is Haldirams.
How To Make Paneer Pakora?
You can put this easy homemade paneer pakora together in 5 simple steps. Step 1: Prepare the batter In a bowl, sieve the gram flour and rice flour. Add the spices. Mix well. Add cold water in small increments, make a thick, smooth batter, and ensure there are no lumps. I like to use a whisk to make the batter; you can also use an electric beater. Let it rest for 10 minutes. Pro-tip: If you are in a hurry and don’t have time to let the batter rest, add a pinch of baking soda to the batter. This will make the pakoras crunchy. Step 2: Prepare PaneerIf using store-bought paneer, blanch the paneer for 10 minutes in hot water. You can cut the paneer in squares or triangles, whatever you prefer. For simple paneer pakoras, I prefer squares or rectangles. For the chutney sandwich pakora, I have cut the paneer into triangles. Marinate the paneer in spices – sprinkle red chili powder, chaat masala, cumin powder, and salt for 5-10 minutes. Step 3: Heat oil In a kadhai or heavy-bottomed pan, heat the oil. Once the oil reaches the smoking point, you can test the oil by immersing a few drops of batter in the hot oil. The oil is ready to fry pakora if the batter droplets rise to the surface in 1-2 seconds. Step 4: Deep fry. Dip the paneer pieces in the batter and coat them nicely with the batter. Carefully add the batter-coated paneer pieces to the medium-hot oil. When one side is lightly golden, use a perforated spoon (Indian jhar) to flip the pakora gently. Fry the paneer pakoras until golden brown and crisp. Remember, do not overcrowd the kadhai. Using a slotted spoon, remove the paneer pakora. To remove excess oil, place them on paper towels. Step 5: Serve Serve piping hot paneer pakora garnished with chaat masala and accompanied by green chutney, or tomato ketchup, and masala chai.
Stuffed Paneer Pakora Variation
Chutney/ Sauce Sandwich Pakora – You can sandwich two paneer slices with mint cilantro chutney or tomato ketchup. You can also sandwich three slices like a club sandwich with mint cilantro and tamarind chutney. Dip the paneer sandwich in the besan batter and deep fry. Of course, these chutney sandwich pakoras take a little more time to make as you have to individually stuff each one with chutney. But they look so festive and are delicious.
More Variations
In this post, I have shown two variations of paneer pakora: spiced paneer pakora and chutney sandwich paneer pakora. You can add more flavor by adding grated ginger or paste to the batter. Some people also like to add the kasoori method to the batter for a different flavor.
Serving Paneer Pakoras
Pakoras with chutneys are a gastronomic delight. Pair your paneer pakora with a dipping sauce or chutney of your choice. My favorites are cilantro mint chutney and tamarind date chutney. If you love tomato ketchup, then go for it! Paneer pakora is a good anytime snack paired with a hot cup of masala chai or coffee. This combination is irresistible, especially on a rainy or cold winter evening! Assorted pakoras go well with Indian roti/ chapati and dal tadka. It can be a filling meal, and kids thoroughly enjoy it! If you’re looking for something new, try making a pakora-inspired charcuterie board with an assortment of chutneys and other Indian snacks.
Pro Tips To Make Crispy Pakoras
Traditionally, the batter is made with only gram flour. However, you can add 1-2 tablespoons of rice flour, as this makes the pakoras crunchy while keeping them gluten-free. Make a thick, flowing consistency batter. If the batter is too thin, it will absorb too much oil while frying. If the batter is too thick, then the pakoras will be doughy and won’t taste as good. Deep frying the pakoras over medium flame makes them crispier. To keep the frying temperature constant, use a thick-bottomed Kadai or pan. Ensure the oil is sufficiently hot, not extremely hot. Pakoras will turn brown outside but will not cook adequately from the inside if the oil is too hot. Also, they will soak up more oil if the oil is too hot.
More Paneer Recipes
Paneer Tikka Tandoori Paneer Naan Pizza Paneer Vindaloo Paneer Jalfrezi Paneer Kathi Roll Besan Chilla
